A pink tongue of rainbow chard stalk.Chopped and sauteed with onions, garlic and those crinkly, dark green leaves.
For a crunchy filo pie with currants, golden pine nuts, some feta and lots of salty, moreish, home-made preserved lemons.
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13 comments:
Rainbow Chard! one of my favourite vegies in my garden. The colours are so "WOW!!" and they taste good too. And combined with currants, pine nuts and feta - perfect!
Even more rain today and colder! What is happening to the English summer? Oh I forgot, we had it in April - duh!?
Celia
Sounds like pie heaven. Beautiful colours and what a great way to use it!
What incredible color and what a gorgeous sounding pie! The flavors sound unbelievable, Lucy, as usual! Must try and make something like that - it sounds too good to miss.
Wow. Look at that colour... Gorgeous.
Would like to make a skirt out of it, actually!
Recipe please. I'll be wallowing in chard in my winter garden, so I MUST learn how to make this delicious sounding meal. I may be able to wing it, but I probably need help on proportions. Thanks, as ALWAYS, for the inspiration.
Even before I read your text, tongue was right on the tip of mine. Haven't used it much, but I think it's b/c I need more recipes...recipes like yours, Lucy. When you say "moreish" about preserved lemons, I think "Moorish," too, and marvelous, as I'll bet home-preserved lemons are.
Celia, I wish I could transport just a little of our summer on to you. It starts in November somewhere in the late 20's-30's and doesn't cool down until April...all those colours must be good for you!
My favourite kind Truffle - don't you love the way crispy filo shatters when you bite into it?
Colours to make you sit up and take notice, Amanda! I will post the recipe next...
Wendy, wouldn't a skirt made of all those reds, yellows, oranges and pinks be a stunning thing? Like one I had in the eighties made of old ties.
Recipe will be posted next Christina, I promise! Mum's down for a few days and I will be making it again tonight (it's our new favorite) so will get some good shots early on before the light fades.
Susan, you read my mind (again). I toyed with the moreish, Moorish idea for a few moments before pressing the 'publish' button! I love chard - it's something Australian and New Zealand families seem to always grow a bit of in the backyard. I've been a bit stuck of late with posting (end of winter; no fruit), so expect some chard recipes over the next few weeks!
what a great shot!!
Hi Lucy - I am back from my LONG trip home, glad to be home but had technical difficulties with my computer. Now hopefully can stay on line!
Your chard stalk looks lovely. I just started using my chard stalks raw, chopped and put into my salads. I love the color and crunch they add to the greens!
I cook chard often, but I have to admit that I usually stop after the sautéing part. Next time I will tuck it into some filo pastry with those salty and sweet flavours - can't wait!
Just found your site. Nice photos and recipes. Gorgeous!
Your photos are wonderful!!! Makes rainbow chard look so tempting.
Thanks, Bee.
Hi Deb, so pleased you're home in one piece! I love that crunch too.
Rosa, you should try it if you have some filo lying around. I too tend to like things simpler, but sometimes I feel compelled to go just that littke bit further!
Welcome Maryann and Diana, thank you both for your very kind words.
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